Seafood > Salmon

Amazake-Glazed Grilled Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup amazake
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons chopped scallions for garnish

Special equipment needed:
- Grill or grill pan
- Basting brush

Step-by-step instructions:

1. Preheat the grill or grill pan to medium-high heat.

2. In a small bowl, whisk together the amazake, soy sauce, rice vinegar, honey, ginger, garlic, salt, and pepper until well combined.

3. Brush the salmon fillets with vegetable oil and season with salt and pepper.

4. Place the salmon fillets on the grill or grill pan, skin-side down, and cook for 3-4 minutes.

5. Brush the amazake glaze over the salmon fillets and continue to cook for another 3-4 minutes, or until the salmon is cooked through and the glaze is caramelized.

6. Remove the salmon from the grill and let it rest for a few minutes.

7. Garnish with chopped scallions and serve.


Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 13g
Protein: 32g
Sodium: 580mg

Substitutions for ingredients:
- If you can't find amazake, you can substitute it with sake or mirin.
- You can use maple syrup or agave nectar instead of honey.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.

Variations:
- You can use other types of fish, such as trout or sea bass, instead of salmon.
- You can add some chili flakes or Sriracha sauce to the glaze for a spicy kick.
- You can use different herbs for garnish, such as cilantro or parsley.

Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the salmon to prevent sticking.
- Don't overcook the salmon, as it will become dry and tough.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.

Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat the salmon, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa, and garnish with chopped scallions and sesame seeds.

Garnishes:
Chopped scallions, sesame seeds, cilantro, parsley

Pairings:
Steamed rice, quinoa, roasted vegetables, stir-fried noodles

Suggested side dishes:
Miso soup, cucumber salad, edamame, seaweed salad

Troubleshooting advice:
- If the salmon is sticking to the grill or grill pan, it may not be oiled enough. Brush more oil onto the surface before cooking.
- If the glaze is burning too quickly, lower the heat and move the salmon to a cooler part of the grill.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw fish.

Food history:
Amazake is a traditional Japanese sweet beverage made from fermented rice. It is often used as a natural sweetener in cooking and baking.

Flavor profiles:
The amazake glaze adds a sweet and savory flavor to the grilled salmon, with hints of ginger and garlic.

Serving suggestions:
Serve the Amazake-Glazed Grilled Salmon as a main course for a healthy and flavorful meal.

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Region: Japanese

Taste: Savory, Sweet, Umami, Tangy, Smoky